Beef Broth Oden

Oden cooked in a broth made using beef shank! Skipjack shavings and aonori flakes give it a Japanese touch.

Beef Broth Oden
Photographed by Akiyoshi Yamamoto

Recipe by
Ai Kidosaki







Calorie count is per serving.

Ingredients (Serves 5-6)

  • 1 piece beef shank (500 g)
  • 150 g beef tendons
  • 1/2 daikon radish
  • 1 carrot (large)
  • 2 potatoes
  • 1 sheet konnyaku
  • 3 hard-boiled eggs
  • 1 chikuwa
  • 20-25 assorted fish cakes, as desired (satsuma-age, hanpen, etc.)
  • Skipjack shavings, as needed
  • Aonori flakes, as needed
  • Japanese mustard, as needed
  • Soy sauce
  • Sake
  • Mirin
  • Sugar



Lightly rinse the beef shank in cool water and then thoroughly in lukewarm water to remove impurities and fat. Rinse once again in cool water. Lightly rinse the beef tendons. Parboil, drain, and rinse in water to remove the scum.


Pour 2 L of water into a large pot. Add the beef shank and tendons and place over high heat. Just before the pot comes to a boil, reduce heat to low and carefully skim off the surface scum. Cover and simmer for approx. 2 hours.


Cut the daikon into 2 cm thick rounds. Peel and then bevel the edges. Parboil for approx. 15 minutes and then drain.


Cut the carrot diagonally into large pieces. Cut the potatoes in half. Bevel the edges and then soak in water. Cut the konnyaku into 6 triangles and parboil. Peel the hard-boiled eggs.


Cut the chikuwa diagonally into large pieces. Pour boiling water over the chikuwa and other fish cakes to blanch and remove excess oil. Thread onto bamboo skewers as desired.


Blanching and removing excess oil from the fish cakes enables the broth to seep in easily. Threading them onto bamboo skewers also helps to infuse them with flavor.


When the beef shank and tendons are tender enough to pierce with a bamboo skewer, add the daikon, 120 ml of soy sauce, 6 tbsp of sake, 3 tbsp of mirin, and 2 tbsp of sugar. Simmer for approx. 20 minutes.


The ingredients may be similar to French pot-au-feu, but by using different flavorings it becomes a Japanese-style dish.


Add the carrots, potatoes, konnyaku and eggs. Simmer for approx. 15 minutes.


Add the fish cakes and simmer for approx. 30 more minutes. Add soy sauce to taste.


Cut the beef shank into easy-to-eat pieces. When it's time to eat, everyone serves themselves, adding skipjack shavings, aonori flakes, and Japanese mustard to taste.